Por favor, use este identificador para citar o enlazar este ítem:
http://dspace.udla.edu.ec/handle/33000/710| Tipo de material : | bachelorThesis |
| Título : | Estudio de tres métodos para la obtención de pulpa del mesocarpio del cacao (Theobroma cacao variedad CCN-51) |
| Autor : | Rodríguez Albiño, Andrés Alejandro |
| Tutor : | Naranjo Sánchez, Hernán Guillermo |
| Palabras clave : | AGROECOLOGÍA;FERMENTACIÓN;PASTEURIZACIÓN;MATERIA PRIMA |
| Fecha de publicación : | 2013 |
| Editorial : | Quito: Universidad de las Américas, 2013 |
| Citación : | Rodríguez Albiño, A. A. (2013). Estudio de tres métodos para la obtención de pulpa del mesocarpio del cacao (Theobroma cacao variedad CCN-51) (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | El cacao CCN/51 es una variedad o un clon creado en 1965 que obtuvo con éxito ser altamente productivo y resistente a varias enfermedades, es sembrado y cultivado en su mayoría en las zonas costeras del Ecuador, principalmente en la provincia de Los Ríos... |
| Descripción : | The cacao CCN-51 is a variety or clone created in 1965 that successfully obtained be highly productive and resistant to various diseases, is planted and cultivated mostly in the coastal areas of Ecuador, mainly in the province of Los Rios. Due to its high productivity is currently preferred for planting by farmers. Cocoa is the main raw material in the manufacture of chocolate, this is because the demand for this product for many countries. Within the process of fermentation in the making of chocolate discarded part of mucilage, which the use of this waste is the purpose of this research work. This evaluated three different methods for extracting the mucilage: Method 1 in a pulping machine, Method 2 in a rectangular box timber, and method 3 in a colander. After removing the mucilage was developed several pulps in order to obtain a product with acceptable quality parameters and compare the influence of these methods with each other. We performed several experimental tests comparing their physicochemical characteristics, sensory and microbiological. It also developed the economic viability of each method used, where positive results were obtained for the continuation of this research, especially in method 3; I provide the most interesting results on the feasibility of this work… |
| URI : | http://dspace.udla.edu.ec/handle/33000/710 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2013-11.pdf | TESIS A TEXTO COMPLETO | 4,42 MB | Adobe PDF |  Visualizar/Abrir |
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons
